Description
Learn how to make delicious Crock Pot Chicken Tortilla Soup with this easy recipe. Perfect for cozy nights in or feeding a crowd. Click for the full recipe!
Ingredients
- – 1 pound (454 g) chicken breasts
- – salt and pepper, to taste
- – 1 medium onion, diced
- – 2 cloves garlic, minced
- – 15 ounce (425 g) can chicken broth
- – 1 cup (237 ml) water
- – 15 ounce (425 g) can corn, undrained
- – 15 ounce (425 g) can diced tomatoes and green chiles (Rotel), undrained
- – 11 ounce (312 g) can beef enchilada sauce
- – 1 packet taco seasoning
- – 1/2 teaspoon (3 ml) chili powder
- – shredded cheese
- – crunchy tortilla strips
Instructions
- Position the chicken breasts at the base of a 5-quart slow cooker.
- Season lightly with salt and pepper according to your preference.
- Incorporate the diced onion and minced garlic cloves.
- Pour in the chicken broth, water, undrained corn, undrained diced tomatoes with green chiles, and enchilada sauce.
- Evenly distribute the taco seasoning packet and chili powder over the mixture and stir well to combine.
- Cover with the lid and set to cook on a low setting for approximately 8-10 hours.
- Roughly 15 minutes prior to serving, remove the chicken breasts and shred them using two forks; they should break apart easily.
- Return the shredded chicken to the slow cooker and mix thoroughly.
- Allow to cook for an additional 15 minutes. Then serve the soup, garnishing with shredded cheese and crunchy tortilla strips.
Notes
- Enhance the heat by using diced tomatoes and green chiles with a higher spice level.
- Experiment with various shredded cheeses to elevate the flavor and texture.
- Make the soup heartier by adding black beans or pinto beans.
